Anuj Mathur
Executive Chef
Delhi ,NCR
Summary
SEEKING CHALLENGING AND NEW ASSIGNMENTS IN CULINARY OPERATIONS Managed &pre-opened multi-cuisine restaurants, specialty restaurants, bars, banqueting, and event space in 15 years of rich & extensive work experience. Highly motivated team leader with strong communication and people skills. Resourceful at developing procedures, service standards, operational policies and operating guidelines. Posses a good experience in working for top brands of hotels. Committed to ensure highest level of guest service at all times, resolving complaints & issues efficiently across the international geographical diversity. Wedding and social events detailing is the forte in the carrer path across with serving palate to distinct guests.
Overview
13
13
years of professional experience
8
8
years of post-secondary education
4
4
Certifications
Work History
Executive Chef
Vivanta By Taj Surajkund
12.2023 - Current
- Presently working as Executive Chef with Taj Hotels handling 285 keys operations includes – Multicusine Coffee Shop , Indian Speciality , Bar , IRD , Event space ,Baker Shop and multiple dining experiences.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Executive Sous Chef
Fairmont
03.2023 - 11.2023
- Worked as Executive Sous Chef handling culinary operations at Fairmont Jaipur , Handled and executed high end weddings , destination weddings .
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
Executive Sous Chef
JayPee Greens Golf & Spa Resort Greater Noida
04.2022 - 03.2023
- Lead Culinary Brigade as Executive Sous Chef and managing culinary operations at the resort 170 Keys includes:-CoffeeShop , Indian Speciality , Italian Speciality , Asian Speciality , Bar , IRD , BakerStudio , Banquets , Aquene Bar , Tea-Lounge ,ODC.
INDIAN SOUS CHEF
JayPee Greens Golf & Spa Resort Greater Noida
12.2017 - 03.2022
INDIAN SOUS CHEF
Hilton Chennai ,India
02.2017 - 12.2017
BANQUET SOUS CHEF
FairField by Marriott, Lucknow, India
05.2016 - 12.2016
Sous Chef- Restaurant/Events/Banqueting
Courtyard by Marriott, Bilaspur, India
01.2014 - 05.2016
Chef De Partie: Restaurant/Events/Banqueting
Courtyard by Marriott, Bilaspur, India
01.2014 - 05.2015
CDP-Chef de Partie
JayPee Greens Golf & Spa Resort Greater Noida
06.2012 - 01.2014
Demi-Chef de Partie
JayPee Greens Golf & Spa Resort Greater Noida
06.2011 - 04.2013
Education
Bachelor of Science - Hotel Management
Institute of Hotel Management Catering Technology & Applied Nutrition
04.2001 - 04.2009
XTH STD -
DAV Centenary Public School, Chander Nagar Ghaziabad.
XIITH STD - undefined
DAV Centenary Public School, Chander Nagar Ghaziabad.
MTTM - Tourism And Travel Management
MTTM - Masters in Travel & Tourism Management
IGNOU 04.2001 -
Skills
MS Office
undefinedAdditional Education
- Certificate in G-NIIT & English Speaking course from NIIT PreetVihar Delhi for a period of 6 months.
- Pursuing MTTM-Masters in Travel & Tourism Management from IGNOU.
Industrial Exposure Training
Taj palace New Delhi( June2007-October2007)
Personal Information
Date of Birth: 08/29/87
References
- Rajiv Kapoor - General Manager Fairmont Mumbai 8130086990
- Mihir Kane - Executive Chef - Fairmont Jaipur 8003999914
- Dinesh Maan, Director Operations Taj City Centre Gurgaon 7770017265
- Amit Sharma, EAM-Jaypee Greens Golf & Spa Resort Greater Noida, 9599115445
Certification
MDP - Management Development Programme from Marriott International
Training
- Foreign Corrupt Practices
- Global Anti-corruption A
- Essential Skills for Managers& Supervisors
- Courtyard Express
- Spirit to Serve training
- Great Food Safe Food-GFSF
- First Aid Training by Red Cross
- World of procurement (international market)
- GuestVoice Module
- Code of Conduct
- Anti Corruption
- Breakfast at Hilton
- Key Logger
- FOSTAC-Food Handlers
- FOSTAC-COVID19 Awareness/.
- EDP(Executive Development Programme for Managers)
Timeline
Executive Chef
Vivanta By Taj Surajkund
12.2023 - Current
HACCP 3rd Level
08-2023
Executive Sous Chef
Fairmont
03.2023 - 11.2023
Chef of the Year 2022 by ICF-Indian Culinary Forum
10-2022
FosTac Level 2
07-2022
Executive Sous Chef
JayPee Greens Golf & Spa Resort Greater Noida
04.2022 - 03.2023
INDIAN SOUS CHEF
JayPee Greens Golf & Spa Resort Greater Noida
12.2017 - 03.2022
INDIAN SOUS CHEF
Hilton Chennai ,India
02.2017 - 12.2017
MDP - Management Development Programme from Marriott International
07-2016
BANQUET SOUS CHEF
FairField by Marriott, Lucknow, India
05.2016 - 12.2016
Sous Chef- Restaurant/Events/Banqueting
Courtyard by Marriott, Bilaspur, India
01.2014 - 05.2016
Chef De Partie: Restaurant/Events/Banqueting
Courtyard by Marriott, Bilaspur, India
01.2014 - 05.2015
CDP-Chef de Partie
JayPee Greens Golf & Spa Resort Greater Noida
06.2012 - 01.2014
Demi-Chef de Partie
JayPee Greens Golf & Spa Resort Greater Noida
06.2011 - 04.2013
Bachelor of Science - Hotel Management
Institute of Hotel Management Catering Technology & Applied Nutrition
04.2001 - 04.2009
MTTM - Tourism And Travel Management
MTTM - Masters in Travel & Tourism Management
04.2001 -
XTH STD -
DAV Centenary Public School, Chander Nagar Ghaziabad.
XIITH STD - undefined
DAV Centenary Public School, Chander Nagar Ghaziabad.
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